Irresistible Grilled Chicken Sandwich

There’s something about a really good grilled chicken sandwich that just hits the spot, whether you’re firing up the grill for a weekend cookout or looking for a satisfying weeknight dinner that doesn’t require a ton of effort. The problem is, most recipes either leave you with dry, flavorless chicken or involve so many steps that you end up ordering takeout instead.

This grilled chicken sandwich keeps things simple with a quick marinade that gives the chicken tons of flavor, plus an easy homemade sauce that takes the whole thing to the next level. The best part? Everything comes together in about 30 minutes, and you probably already have most of these ingredients in your pantry.

SAVE NOW

What Kind of Chicken Breast Should I Use?

For this grilled chicken sandwich, you’ll want boneless, skinless chicken breasts that are around 5 ounces each – this size cooks evenly and fits perfectly on a burger bun. If your chicken breasts are larger, you can either pound them to an even thickness or slice them in half horizontally to create thinner cutlets. Fresh chicken breasts are ideal, but if you’re using frozen, make sure to thaw them completely in the refrigerator overnight before marinating. One helpful tip: look for chicken breasts that are similar in size and thickness so they all cook at the same rate on the grill.

SAVE NOW

Options for Substitutions

This grilled chicken sandwich is easy to customize based on what you have in your kitchen:

• Chicken breast: Chicken thighs work great here and tend to stay juicier on the grill. You can also use turkey cutlets if you prefer, just adjust the cooking time as they cook a bit faster.
• Italian seasoning: If you’re out of Italian seasoning, mix together equal parts dried basil, oregano, and thyme. Or use a Cajun or Mediterranean spice blend for a different flavor profile.
• Whole wheat burger buns: Any burger bun works fine – white, brioche, or even ciabatta rolls. Just toast them lightly for the best texture.
• Mayonnaise: Greek yogurt or sour cream can replace mayo in the sauce if you want a lighter option. The consistency will be slightly thinner but still tasty.
• Barbecue sauce: Swap with ketchup mixed with a little brown sugar and smoked paprika, or try hot sauce for a spicier kick.
• Dijon mustard: Yellow mustard or whole grain mustard both work as substitutes. Just keep in mind yellow mustard is milder while whole grain adds more texture.
• Honey or maple syrup: These are interchangeable in this recipe. You can also use agave nectar or even a bit of brown sugar dissolved in a teaspoon of water.

Watch Out for These Mistakes While Grilling

The biggest mistake with grilled chicken sandwiches is pounding or cutting the chicken unevenly, which leads to some parts drying out while others are still undercooked – aim for uniform thickness so everything cooks at the same rate.

Don’t skip the marinating time or rush it, as 30 minutes is the minimum needed for the flavors to penetrate the meat and help keep it moist during cooking.

Another common error is flipping the chicken too often or pressing down on it with your spatula, which squeezes out all the juices and leaves you with dry, tough meat – just flip once and let it cook undisturbed.

Finally, remember to let the chicken rest for 5 minutes after cooking before assembling your sandwich, which allows the juices to redistribute throughout the meat instead of running out onto your cutting board.

SAVE NOW

What to Serve With Grilled Chicken Sandwich?

A grilled chicken sandwich pairs perfectly with classic picnic sides like potato salad, coleslaw, or crispy sweet potato fries. If you’re looking for something lighter, a simple cucumber and tomato salad or some pickles on the side add a nice crunch and balance out the richness of the mayo-based sauce. Corn on the cob is another great option during summer months, or you could go with baked beans for a more filling meal. For a quick weeknight dinner, even a handful of kettle-cooked chips or some fruit salad works great alongside this sandwich.

Storage Instructions

Store: Keep your grilled chicken separate from the buns and toppings in an airtight container in the fridge for up to 4 days. The sauce will stay fresh in a sealed jar for about a week. When you’re ready to eat, just assemble your sandwich fresh so the bun doesn’t get soggy.

Freeze: The grilled chicken freezes really well for up to 3 months. Let it cool completely, then wrap each piece individually in plastic wrap before placing in a freezer bag. I don’t recommend freezing the assembled sandwiches or the sauce, but the chicken is perfect for meal prep this way.

Reheat: Warm up the chicken in the microwave for about 1-2 minutes, or heat it in a skillet over medium heat until warmed through. You can also slice it cold and use it on your sandwich if you prefer. Toast your buns fresh for the best texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 90-105 g
• Fat: 70-85 g
• Carbohydrates: 140-155 g

Ingredients

For the chicken:

• 2 large chicken breasts (approx. 1.25 lbs), halved lengthwise
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp italian seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp honey

For the sauce:

• 1/2 cup mayonnaise
• 1/4 cup barbecue sauce
• 2 tbsp honey mustard
• 1/4 tsp black pepper
• 1 pinch salt

For assembly:

• 4 brioche buns
• 2 tbsp butter (for toasting buns)
• 4 leaves romaine or butter lettuce
• 1 large tomato, sliced into 1/4-inch rounds
• 1/2 red onion, thinly sliced into rings

Step 1: Prepare the Chicken and Create the Marinade

• 2 large chicken breasts, halved lengthwise
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp italian seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp honey

While your grill or grill pan heats up, trim any excess fat from the chicken breasts and cut them in half lengthwise to create thinner, more evenly-cooked pieces.

In a bowl, whisk together the olive oil, lemon juice, italian seasoning, garlic powder, smoked paprika, salt, pepper, and honey to create a balanced marinade with both acidity and sweetness.

Place the prepared chicken pieces in the marinade and let them sit for at least 20-30 minutes at room temperature—this allows the flavors to penetrate the meat while it comes closer to room temperature for more even cooking.

Step 2: Make the Sandwich Sauce

• 1/2 cup mayonnaise
• 1/4 cup barbecue sauce
• 2 tbsp honey mustard
• 1/4 tsp black pepper
• 1 pinch salt

While the chicken marinates, prepare the spread by combining mayonnaise, barbecue sauce, and honey mustard in a small bowl with a pinch of salt and black pepper.

Whisk until smooth and well combined.

I like to taste the sauce at this point and adjust the honey mustard or barbecue sauce ratio if needed—this sauce is what ties everything together, so getting it right makes a huge difference in the final sandwich.

Step 3: Grill the Chicken to Perfect Doneness

• marinated chicken from Step 1

Heat a grill or grill pan to medium-high heat (around 375-400°F if using a grill pan).

Remove the chicken from the marinade, allowing excess liquid to drip off, and place the pieces directly on the hot grill.

Cook for 3-4 minutes per side until the internal temperature reaches 165°F and you have nice golden-brown grill marks.

The chicken will continue to cook slightly after removal, so don’t overcook it.

Transfer the cooked chicken to a plate and let it rest for a few minutes—this keeps the chicken juicy.

Step 4: Toast the Brioche Buns

• 4 brioche buns
• 2 tbsp butter

While the chicken rests, melt the butter in a skillet or griddle over medium heat.

Split the brioche buns in half and place them cut-side down on the butter, toasting until golden brown, about 1-2 minutes.

Don’t walk away—brioche browns quickly and you want them toasted but not burnt.

Transfer to a clean plate.

Step 5: Assemble and Serve

• sauce from Step 2
• grilled chicken from Step 3
• 4 leaves romaine or butter lettuce
• 1 large tomato, sliced into 1/4-inch rounds
• 1/2 red onion, thinly sliced into rings
• toasted brioche buns from Step 4

Spread the sauce from Step 2 on the toasted bun bottoms.

Layer each sandwich with a leaf of lettuce, a piece of grilled chicken from Step 3, a slice of tomato, and a few rings of red onion.

Place the bun tops on and serve immediately while the chicken is still warm.

The warm chicken will slightly soften the fresh vegetables—this contrast of temperatures and textures is what makes the sandwich special.

Irresistible Grilled Chicken Sandwich

Delicious Irresistible Grilled Chicken Sandwich recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 sandwiches

Calories 1500 kcal

Ingredients

  

For the chicken

• 2 large chicken breasts (approx. 1.25 lbs), halved lengthwise
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp italian seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp honey

For the sauce

• 1/2 cup mayonnaise
• 1/4 cup barbecue sauce
• 2 tbsp honey mustard
• 1/4 tsp black pepper
• 1 pinch salt

For assembly

• 4 brioche buns
• 2 tbsp butter (for toasting buns)
• 4 leaves romaine or butter lettuce
• 1 large tomato, sliced into 1/4-inch rounds
• 1/2 red onion, thinly sliced into rings

Instructions

 

• While your grill or grill pan heats up, trim any excess fat from the chicken breasts and cut them in half lengthwise to create thinner, more evenly-cooked pieces. In a bowl, whisk together the olive oil, lemon juice, italian seasoning, garlic powder, smoked paprika, salt, pepper, and honey to create a balanced marinade with both acidity and sweetness. Place the prepared chicken pieces in the marinade and let them sit for at least 20-30 minutes at room temperature—this allows the flavors to penetrate the meat while it comes closer to room temperature for more even cooking.
• While the chicken marinates, prepare the spread by combining mayonnaise, barbecue sauce, and honey mustard in a small bowl with a pinch of salt and black pepper. Whisk until smooth and well combined. I like to taste the sauce at this point and adjust the honey mustard or barbecue sauce ratio if needed—this sauce is what ties everything together, so getting it right makes a huge difference in the final sandwich.
• Heat a grill or grill pan to medium-high heat (around 375-400°F if using a grill pan). Remove the chicken from the marinade, allowing excess liquid to drip off, and place the pieces directly on the hot grill. Cook for 3-4 minutes per side until the internal temperature reaches 165°F and you have nice golden-brown grill marks. The chicken will continue to cook slightly after removal, so don't overcook it. Transfer the cooked chicken to a plate and let it rest for a few minutes—this keeps the chicken juicy.
• While the chicken rests, melt the butter in a skillet or griddle over medium heat. Split the brioche buns in half and place them cut-side down on the butter, toasting until golden brown, about 1-2 minutes. Don't walk away—brioche browns quickly and you want them toasted but not burnt. Transfer to a clean plate.
• Spread the sauce from Step 2 on the toasted bun bottoms. Layer each sandwich with a leaf of lettuce, a piece of grilled chicken from Step 3, a slice of tomato, and a few rings of red onion. Place the bun tops on and serve immediately while the chicken is still warm. The warm chicken will slightly soften the fresh vegetables—this contrast of temperatures and textures is what makes the sandwich special.